I know that leftover pizza will only taste remotely good if reheated in the oven, and to add water to rice from your Chinese take-out, but I have to believe that there are other tricks to restoring last night's dinner to some semblance of its former glory. For example, today it was store-bought rotisserie chicken and caramelized brussel sprouts. Had to douse both in sauce and butter to make them remotely palatable. Is there a secret to storage? A magic oven temp? Store it at or bring it to room temp? HELP!
Granted I wanted a women in the finale for chomosomal reasons, but have you noticed how many times Mike Isabella has dropped sweat into his food? Gordon Ramsey rips people a new one for stuff like that in Hell's Kitchen. Maybe that's why Michelle Bernstein called his food over-seasoned (i.e. salty from sweat?) before. So the question is...would the votes be different if the prep footage was shown before they ate it? It almost like dropping food on the kitchen floor and employing the 3-second rule. GROSS.
I love food-related memoirs (note: not cookbooks). I can eat vicariously (and calorie free!) through the experiences of others and garner non-cookbook inspiration. Examples include Anthony Bourdain, Ruth Reichl's trifecta, and Jacques Pepin.
But not every food memoir is great (e.g. The Man Who Ate Everything by Jeffrey Steingarten), so please share your recommendations AND the ones to avoid. No need to suggest Eat, Pray, Love or Julie & Julia.
I'm cool with food fiction recommendations too.
I know I can just treat them (frozen mind you) like shrimp or lobster chunks (stir-fry, soup, etc.) and I did invent a pasta/butter/greens/yellow curry concoction that was delicious, but I think I can expand. Help?
Every once in a while I indulge in college deja vu with a $.33 bag of Chicken Top Ramen. Since they cook so quickly, there must be ways to use them for fast and easy dinners (with or without the spice packet). I know about the summer ramen picnic salad thing (another guilty pleasure), but does anyone have ideas how to use them for more "mature" dishes?
I'm talking Top Ramen here (or its generic equivalent), not the ethnic gourmet variety.
All I know about Palm Springs is from "Chefs vs. City." Found Brandini's Toffee, Pie Town Pizza and Wally's Baked Alaska, but my KINGDOM for the molecular gastronomy place with "Squid Three Ways!"
Otherwise, where to go? Every place seems so expensive. I can afford one splurge but there have to be some hidden (affordable) local gems - HELP? Tourism tips welcome too - is the aerial Tramway PLUS dinner worth $36/person?
I know we've had flavored pretzels, pretzel rolls, and popcorn in all shapes and tastes. Given all the flavors and textures this provides, I could see pretzels or popcorn being used as breading, stuffing or other fillers much more. I doubt I'm re-inventing the wheel here, but I smell a trend. Nobody talked about Panko 5 years ago the way they do now.
Anyone want to be on the future "I told you so" bandwagon? Or share a pretzel popcorn experience/recipe?
Example: I pan-fried chicken strips with crushed pretzel breading and served them with honey mustard. Yum.
With so many variations popping up around this time of year (Go Saints!), I want to know what's required to constitute a true chili. Sources say it's all about the chili powder, so if I add it to my black bean soup, is it a chili now? Or if I take it out my buffalo turkey chili, is it still chili? Isn't it all just stew?
I mean, it was news to me about 5 years ago that a lot of people don't like beans in their chili, and I always thought that was a key ingredient. I just want to get this straight before I send my Superbowl invites :) I'm a culinary grad, but they didn't cover this in Soups, Stocks & Sauces...
Maybe it's the economy, but I need advice about breaking into the food industry - whatever I'm doing isn't working. I'm about to finish culinary school but am having no luck getting a 204 hour grunt work externship. Please help! It's so chicken and egg (need experience but nobody gives it to you), aka: so frustrating! HELP?
While I lived in Manhattan before, I am woefully ignorant of Brooklyn. Any suggestions for good eateries? I only have one day to eat and explore, and I'd appreciate eatery suggestions near other attractions. Is it worth it to go to Coney Island? Great pizza? Crown Heights delis? HELP! thanks.
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